Taco Pie

Ingredients

2 lbs lean ground beef (0.9 kg)

1 green pepper, diced finely

1 tbsp minced garlic (15 mL)

2 tbsp commercial Taco seasoning (30 mL)

3/4 cup medium-heat salsa (175 mL)

14.5 oz can diced tomatoes (411 g)

1/4 cup water (60 ml)

8 low-carb tortillas

2-1/2 cups Mexican blend grated cheese,

Garnish:

Sour Cream

Salsa

Chopped Avocados

Directions

1. Preheat the oven to 375°F (190°C). Grease the bottom of a 9-inch (23 cm) springform pan.

2. In large, nonstick frying pan, cook ground beef over medium heat, breaking it up small as it cooks with a spatula. Add green pepper, Taco Seasoning (homemade or commercial) and minced garlic. Cook until meat has browned. Add salsa, diced tomatoes and water. Keep cooking until green pepper is softened and sauce has thickened. While it is cooking use the spatula to smash the tomatoes finer.

3. To assemble the Taco Pie: In bottom of springform pan, layer 1 tortilla and cut the other to fill the spaces as much as possible. Cover with 1/4 of the meat and a scant half cup (120 mL) cheese. Repeat, ending with meat and the remainder of the grated cheese.

4. Bake 20 minutes until cheese has melted. Allow to cool 10 minutes before cutting. Serve with sour cream, salsa and chopped avocadoes. I like to warm the sour cream and salsa on top of the slice of pie for about 12 seconds in the microwave oven. This makes it taste so much better as I don't like the contrast of the hot pie with the cold sour cream.